Detox Chinese Chicken Salad

By Sarah Pachelli

Serves 6

• 6 C green tea

• 4 boneless skinless chicken breasts

• 1 Napa cabbage or green cabbage, finely shredded

• 1 purple cabbage, finely shredded

• 4 carrots, peeled and grated

• 1 bunch of scallions, thinly sliced

• 1 bunch fresh cilantro, minced

• 1/4 C slivered almonds, toasted (optional)

• 2 tbsp gomasio or gomasio with seaweed (or sesame seeds)

For the dressing:

• 1/3 C brown rice vinegar

• 1/2 C coconut amino acids

• 1/4 C toasted sesame oil

• 2 tbsp honey

• 1 tbsp fish sauce

• 2 tbsp freshly grated ginger

• 2 limes, juice and zest

Instructions

Place the chicken in a saucepan and add enough green tea to cover. Bring to a boil, reduce heat to low, and simmer until the chicken is just cooked through, about 25 minutes. Remove chicken and cool enough to shred it.

While the chicken is cooking, combine the cabbages, carrots, scallions, and cilantro in a large bowl. Add the shredded chicken and toasted almonds to the bowl of vegetables. In a small mixing bowl, whisk together all the ingredients for the dressing. Massage the dressing into the salad. Top with gomasio.